For
the pastry, cream the butter and sugar together in a bowl using a wooden
spoon until soft and fluffy (alternatively, use a food processor or mixer
if you wish). Beat in the eggs until well combined, then gradually add the
flour and ground almonds and bring the dough together. Wrap it in
clingfilm and chill for at least 2 hours.

Cherry Compote

150 g cherry juice

100 g sugar

30 g of potato starch

250 g sour cherries
(fresh or frozen)

a little grated lemon peel

Bring to a boil with the sugar
120 g cherry juice. Bind with Potato starch the remaining cherry juice
mix. When the cherry juice boils, stir in the potato starch and boil again
stirring constantly. Remove from heat and stir in the sour cherries and
lemon peel. Allow to cool.

Once your dough is nice and
chilled, pull it out of the refrigerator and roll one section out into a
nice round circle to cover the bottom of your pie pan.Place in a 9″ pie pan and flute the
edges.

Then fill your crust with the
cherry pie filling.

Set aside and pull out the
second half of your pie dough, again roll it out, but instead of doing a
lattice top, I decided to make something a little more festive since
Valentine’s Day is I decorated with hearts for extra flair.

I took a small 1″ heart cookie
cutter and cut out a bunch of hearts, and then placed them right on top of
my pie in a spiral pattern.

Place in an oven preheated to
180°C degrees.And bake for 34-40
minutes.You will know it will be
done when the edges start to bubble and the top is a nice golden brown.